Learn how to cook sirloin steak for an all round great steak. This is a favorite of most people. It is not as expensive as the t-bone, porterhouse and filet mignon because it is not quite as tender naturally but it has a wonderful flavor. It also is not as tough as the round steak and can be cooked with dry heat like grilling over hot charcoals; this cannot be done with round steak.
Pictured Above: These Steak were tenderized using a steak marinade.
To learn how to cook sirloin steak, it helps to know what it is and where it comes from on the cow. It is cut from the rear back portion of the animal or loin section where also the porterhouse and T-bones are cut. Although all these steaks come from the same area there is a big difference in them.
Even within the sirloin steaks there is a difference. The top sirloin is more tender than the bottom sirloin. Then there is the sirloin tip roast area which connects to the steak area. This is where a portion of this is cut into what we call sirloin tips.
As I said earlier these steaks have a wonderful flavor. Learning how to cook them means knowing to marinate them for even greater flavor and tenderizing. If done correctly, this steak cannot be beat. The cooking can be quick and easy; simple quick browning in a skillet over heat, under oven boiler or on backyard grill.
Learn how to cook sirloin steak with elephant garlic crust.
Preheat oven broiler.
Sprinkle steaks with salt and pepper.
Broil about 4 minutes on each side to desired doneness; keep warm.
Heat 1 TABLESPOON oil in a large skillet over medium high heat.
Add onions; cook and stir for 1 minute; add garlic and stir for 2 minutes.
Spoon onion garlic mixture into food processor.
Add crumbs, 2 TABLESPOONS oil and red pepper to the processor.
Process until smooth stopping to scrape down sides.
Spread garlic mixture over top of the broiled steaks.
Broil 5 minutes or until golden brown; serves 4.
Learn how to cook sirloin steak with thyme pesto sauce
Preheat oven to 350F degrees.
Bake pine nuts in shallow baking pan 5 minutes stirring occasionally; cool.
PREHEAT BROILER (OR GRILL).
Coat steaks evenly with ½ TEASPOON salt and the pepper.
Broil (Or grill) steaks 7 minutes on each side until desired doneness; keep warm.
Combine in food processor the toasted pine nuts and remaining ½ TEASPOON salt.
Add to processor the thyme, parsley, garlic, Parmesan and olive oil; process until smooth.
Serve sauce with the steaks; serves 6.
How to cook sirloin steak with mint and cilantro?
Place steak on a broiler rack; broil 3 inches from heat source to desired doneness.
NOTE: Open electric oven door slightly; broil about 6 minutes on each side.
Remove from oven and cool; slice diagonally against the grain in thin strips.
Combine onion and next 4 ingredients in food processor; process until minced.
Add lime juice and fish sauce; process until well blended.
Line a platter with washed and dried Bibb leaves.
Arrange beef steak strips on the lettuce leaves; sprinkle with peanuts.
Sprinkle green onions over the top; serve with a dressing.
NOTE: Feta cheese or blue cheese dressings are good.
How to cook sirloin steak with anchovies?
Combine bread crumbs, cheese, anchovies, tomato and capers.
Heat oil in a large skillet; pan fry steaks to desired doneness.
Arrange steaks on tray; salt and pepper steaks to taste.
Sprinkle tops with crumb mixture; broil for 3 minutes until crusty.
Serve immediately; serves 6.
Place steak in a dish. Mix all ingredients together and pour over the meat. Set in refrigerator for 2 to 3 hours to marinate. Drain meat and pat dry with paper towels. Spray skillet with oil and brown on both sides.
This is a favorite for people who know how to cook sirloin steak.
Put beef in Dutch oven (or Crock Pot); layer with mushrooms and onions.
Mix au jus and gravy mixes with Burgundy; add Kitchen Bouquet and pour over the meat.
Put bay leaf on top; cover and bake at 275F degrees for 5 hours.
When done remove bay leaf; thicken juices if desired.
Serve over cooked noodles. Serves 6.
Pat steak dry; salt and pepper on both sides.
Sear in butter and oil for 2 to 4 minutes on each side until dark brown.
Transfer meat to a large baking dish and bake at 350F for 25 minutes for medium rare.
Transfer to warm serving platter; top each serving of steak with a pat of tarragon butter. (Recipe below)
Garnish with sprigs of fresh tarragon to serve.
Tarragon Butter Recipe
Mince shallots in food processor, using steel blade.
Add parsley, tarragon and pepper; process briefly.
Add butter and blend well; transfer to wax paper and form a roll.
Refrigerate or freeze until firm; slice in pats.
Have you ever had steak and eggs for breakfast? Learn how to cook sirloin steak and enjoy one of my favorite breakfasts.
Melt butter or bacon grease in a large heavy skillet.
Add steaks and fry about 3 minutes on each side or until desired doneness.
Remove steaks from skillet and place on warm platter; keep warm.
Melt additional fat in skillet; add eggs and cook until set.
Serve with buttered toast or biscuits.
Hash browns also go well with this breakfast.
Learn how to cook sirloin steak Chinese style.
Heat a little oil in Dutch oven and sauté mushrooms for about 3 minutes; remove from pot and set aside.
Slice steak into 1 inch strips; heat oil in Dutch oven and brown meat.
Remove meat to a platter; sauté onion and garlic until tender.
Return meat to pot; add bouillon and water, cover and simmer until meat is tender about 20 minutes.
Mix cornstarch and soy sauce; add mixture to Dutch oven.
Add mushrooms, water chestnuts and sherry to pot and stir until thickened.
Add bell peppers and cook only until tender crisp; serve over rice.
Trim fat and bone from meat; brown steaks on both sides in lightly oiled skillet sprinkling both sides with salt.
Push meat to one side; brown onion on other side of skillet until tender.
Add bouillon, soy sauce and garlic to skillet; cover and simmer 10 minutes.
Add green pepper; cover and simmer 5 minutes.
Blend cornstarch with water; stir into skillet mixture until thickened.
Add tomatoes and heat thoroughly; serve over rice.
Heat 2 CUPS of the beef broth to a boil.
Mix flour with remaining ¼ CUP of beef broth until smooth.
Stir flour mixture into the boiling broth with a whisk.
Add garlic, Worcestershire, bay leaf tomato paste and bouillon.
Simmer uncovered for 45 minutes stirring occasionally.
Melt 1 Tablespoon butter in a small sauce pan.
Add mushrooms and sauté until lightly browned.
Add the mushrooms and wine to the cooked sauce; cook 7 minutes longer.
Season with salt and pepper and keep hot; makes 2 ½ cups sauce.
FOR COOKING STEAK melt 3 tablespoons butter in a large skillet until very hot.
Cook steak 8 to 10 minutes turning over 1 time to cook both sides.
NOTE: This time is for medium rare; adjust time for preferred doneness.
Serve steak with heated sauce and garnish if desired.
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